Chocolate-Covered Cherry Cookies

I originally found this recipe in my go to cookie mag from Better Homes and Gardens but you can also find a printable recipe here.

My mom is a huge fan of chocolate-covered cherries she gave these cookies a thumbs up!

I accidentally skipped pictures but these are really easy to make so you'll be fine.

Preheat your oven to 350. In a bowl combine 1 1/2 cups flour and 1/2 cup cocoa and set aside.



In a large bowl beat 1/2 cup softened butter for about 30 seconds, add 1 cup sugar, 1/4 tsp salt, 1/4 tsp baking powder and 1/4 tsp baking soda and beat until combined.



Add one egg and 1 1/2 tsp vanilla and mix again. I always like this part of the mixing because I can incorporate all I want. It's therapeutic.

Go ahead and add the flour mixture. Don't turn your mixer on to fast or you'll end up covered in powder.

I'm just sayin'. It says gradually beat in flour mixture. That would have been smart.



The dough is pretty dry but don't worry because we're going to roll it into 1 inch balls.

Place balls on an ungreased tray and make a divet in each one with your thumb (or the back of a measuring spoon).



Place a maraschino cherry in each divet. I didn't actually drain the cherries and set aside the juice because we had a huge jar of cherries. My dad puts them in his Manhattans.

Why do I always want to taste his Manhattan (martini) because it looks so good with that cherry in it? It's made with bourbon and I don't like bourbon. I just want to try it every time.



Anyway, just pull out the cherry and stick one on top. These cherries were small but if you have really, really huge ones you can cut them in half. I personally think the bigger the cherries the better.

I made my cookies too big. The recipe says 1 inch balls and yeilds 48 cookies and I only got 27. They spread a bit when they bake so I think the balls should probably be just slightly bigger than the cherries.

This is where I forgot the rest of the pictures. In a saucepan melt 1 cup of semisweet chocolate chips with 1/2 c sweetened condensed milk. When it's melted add in 4 tsps of the cherry juice and it will be glossy and spreadable.

Top each cherry with about 1 tsp of melted chocolate. It's not going to spread as it bakes so make sure the cherries are covered at this point.

Bake for about 10 minutes. Store at room temp for up to 2 days or freeze between layers of wax paper for up to 3 months.



I think a smaller cookie would have a better cookie to cherry ratio but both my mom and B said that the cookie is so good they didn't think it mattered.

These were surprisingly easy to make for the impact they have. I love cookies with a little treasure inside!

I'll be eating a lot of these at the Christmas party :)